In honor of National S’mores Day, and with the encouragement of my awesome friend Lori, this happened.

Ingredients

1/2 cup butter

3/4 cup all-purpose flour

3/4 cup of graham cracker flour*

1/2 cup white sugar

1/2 cup brown sugar

1/4 tsp salt

1/4 tsp baking soda

1 egg**

1 tsp vanilla extract

1/2 cup chocolate chips

1/2 cup mini marshmallows

Graham crackers, marshmallows and Hershey bars to garnish.

Directions

Preheat the oven to 350F.

In a cast iron skillet, melt the butter over medium heat. Allow the butter to start to brown.

Once the butter starts browning, lower the heat to medium-low and whisk in the suagrs until smooth.

Remove the skillet from the heat, and let the contents cool.

While the skillet cools, beat the egg and add in the vanilla extract.

Add in the egg and vanilla extract mixture.

Add in the flours, salt and baking soda until mixed. Fold in in the chocolate chips and marshmallows.****

Bake 15-20 minutes until the cookie is golden brown and still a tiny bit gooey.

Remove from the oven and add all the garnishes.

Place the skillet back into the oven and cook another 5ish minutes until the marshmallows puff up and get soft. Maybe torch them if your kitchen is stocked like a boss.

Remove the pizookie and cool for 10 minutes.

Drop a few scoops of vanilla ice cream on top and enjoy!

Notes
* Graham cracker flour is just finely ground up graham crackers, duh. I suppose you can take some graham crackers (about 6-8 sheets), put them in a plastic bag and roll them until they form crumbs. I find this never works as advertised. My preferred method is to put them in my stand mixer and blend them for a few minutes. You can also just buy graham cracker crumbs in the grocery store. They’re usually near the graham cracker pie crusts.
** I actually didn’t have any eggs, so I used 3T of mayo! I was really worried about this substitution, but it worked out well!
*** If you ran out of eggs and are using mayo, whisk in the mayo until it disappears. This will take 1-2 minutes. I did this while the skillet was still hot.
**** Don’t ask how I know this, but if you DON’T fold it in and just mix it in, all the chocolate chips will immediately melt and not be as pretty, though still pretty tasty.

Once the oil is hot, add pork chops and sear* 2-4 minutes until the meat forms a golden crust and easily lifts from the pan.

Place the pork chops in a pan. Heat oven to 375 and bake pork chops.

In the same skillet, add the butter** and lower the heat to medium-low.

Add onion and apple slices and cook approximately 10 minutes until everything is golden and softened.

Pour in the hard cider and deglaze the pan. Reduce heat and simmer 20-25 minutes until the sauce is reduced and becomes a glaze.

While the sauce is glazing, check on the pork chops. Once they’re cooked all the way through, remove them from the oven.

Plate and serve!***

*You should probably sear the pork chops more like 4-6 minutes. I only do 2-4 because the smoke detector in my apartment is very sensitive. I wound up searing my pork chops 2 at a time, 2 minutes each side. Then I moved the skillet off of the burner, toweled off the area near the smoke detector for a few minutes, let the oil heat up and started again.

** Back to the smoke detector story, the pan is super hot right now and the butter is gonna go from solid to liquid to browned butter to dangerously close to burning really quickly. If you have a crazy smoke detector, you should let the pan cool first.

***I decided to serve mine with sauerkraut. Raw and full of gut loving bacteria. If you don’t care about that sort of thing, I’d add it in during the deglazing step.

When there’s about half an hour left for the pork, start shredding the cabbage!*

Once the cabbage is shredded, heat 1T of oil in a large pan over medium-high heat.

Stir in the ginger paste and cook until fragrant.

Reduce heat to medium and add the cabbage.

Stir fry the cabbage for a few minutes.

Open the crock-pot and take about 1/4 cup of the slow cooker juice and add to cabbage.

Stir to coat.

Repeat until your cabbage suits your preference for taste and texture. I wound up using 3/4 cup of slow cooker juice.

At this point, the pork should be done. Remove pork from the crock-pot and shred.

Take remaining crock-pot juice and add it to a pot.

Simmer on medium heat until the sauce thickens, about 30-45 minutes. This is just enough time for you to watch an hour long show without commercials. Of course, without commercials, you’ll need to remind yourself to check the pot so you don’t burn your sauce.

Once sauce is done, plate and serve. Place cabbage on plate, top with shredded pork, and drizzle sauce on top.

*Cabbage Shredding Notes!

I actually bought a head of cabbage. I’m one of those people who prefers to buy lettuce and carrots washed, bagged, and cut the way I need it. Unfortunately, the store did not have bagged shredded cabbage when I went shopping. Fortunately, shredding cabbage is super simple. Now we can all save money and impress our friends by whipping out our chef’s knives and becoming cabbage shredding machines.

Quarter. Core. Slice.

Peel off and discard any leaves that are falling off, damaged or super dirty.

Slice cabbage in half.

Slice each half in half.

Using a diagonal cut, remove the core from the bottom of each wedge.

Now, just slice the cabbage thinly. You can slice in any direction, depending on how long you want your cabbage pieces to be.

*I like Tumaro’s wraps because they are low calorie, super high in fiber, soft and tasty. To make these enchiladas super verde, I used a package of green garden veggie wraps. (And two 9 grain chia wraps. There are only 8 wraps in a package.)

Directions

Add the chicken breasts and jar of salsa to a crockpot. (Did I mention this is involved a crockpot? I hope you have a ton of time.)

Cook on low for 8 hours.

Once the chicken is done, remove it from the crockpot and shred it.

Place the remaining liquid in the crockpot and put in a saucepan. Simmer until reduced into a thick sauce.*

In the bowl with the shredded chicken, add the reduced salsa, can of drained white beans, 1/4 cup of cheese, and 1/3 of the enchilada sauce. Mix until combined.

You should probably turn on the oven around this time. 375F is the magic number.

In a 9×13 pan, add 1/3 the enchilada sauce. Swirl to evenly cover the bottom of the pan.

Evenly distribute the chicken mixture among the wraps.**

Roll and nestle into the pan, seam side down.

Cover the rolled and stuffed wraps with the remainder of the enchilada sauce.

Sprinkle the rest of the cheese on top.

Bake until cheese melts. (About 20 minutes.)

*I buy my chicken from a regular grocery store and the breasts are usually pumped with water and all of that water comes out in the crockpot. I’ve read on the internet that if you buy chicken from an actual butcher, you don’t have these problems. So, if you buy fancy chicken, you can probably skip this step.

**To do this, I placed ALL the wraps on the counter and added the chicken. It helped to make sure they were mostly even. I THOUGHT I took a picture, but alas, it’s nowhere to be found.

I really want to call this a noodle casserole, but it’s not really a casserole because it didn’t go in the oven. And I also didn’t actually use a noodle shaped pasta either. Buuuuut tuna noodle casserole is totally the vibe of this dish. Or maybe it reminds me more of Tuna Helper.

I was originally going to make this with just tuna, but I live on the east coast and snow storms happen, so you just wind up grabbing what you have. Sometimes, I’m not down to take a trek in the snow for canned tuna. The other bomb thing about the combo is I love tuna and salmon. When I get sushi, I’m always torn if I should get a spicy tuna roll or a spicy salmon roll. Now, I can have it all.

Ingredients

1/2 pound of orecchiette

2 cubes of frozen garlic or 2 garlic cloves smashed

3T EVOO

1t red pepper flakes

3 cans of tuna (15oz total)

4 pouches ready to eat salmon (10oz total)

1 15oz can peas

8 servings of kimchi, chopped* (240g)

2T gochujang chili paste

*I believe you can buy it chopped. If your knife skills are a little weak, you can quickly cut it with meat scissors. Worked like a charm for me.

Directions

Add pasta to a pot and cover with water. Sprinkle salt and cook until al dente.

Drain pasta, saving a few tablespoons of pasta water.

In a 12in skillet, heat EVOO over medium-high heat and add red chili flakes and garlic. Cook until fragrant.

Lower heat to medium and add kimchi to skillet.

Add tuna and salmon to skillet and mix until the fish is fully flaked/broken apart.

Stir in peas.

Add pasta and mix. By now, this kimchi is looking kind of pale. But there’s an ingredient to help get us a nice hue.

Stir in gochujang chili paste. You may need to add the reserved pasta water to help blend in the chili paste.

*Basically the entire bag. I used slightly fewer because I may have used a few as a garnish for a few cocktails I made earlier.
**I used Dannon Oikos Triple Zero yogurt. It has fiber and is much sweeter than regular fat-free greek yogurt. If you didn’t use this, I recommend using a full cup of sugar and tasting the batter to make sure it’s sweet enough. And you’re welcome for giving you a legitimate reason to eat cake batter.

Directions

Heat oven to 400F.

Melt the coconut oil. (About 45 seconds in the microwave)

In a bowl, toss cranberries with melted coconut oil to coat.

Place cranberries on a foil lined pan and roast for 15 minutes. You’ll know they’re ready when they soften (duh) and the most amazing smell comes out the oven when you open it.

*I made my pork tenderloin following a recipe for enchiladas on howsweetittis.com Super simple. 5lb pork tenderloin + 4oz beer + 3 hours on high in the crockpot +2chainz playing in the background + 1 hour to sit and think of what to do with all your leftover pork. Because you wind up with 4x the amount you need for this recipe. I used mine for bbq pulled pork sandwiches, these enchiladas and froze the rest. Shred.

Directions

Prepare rice according to instructions. When you add the rice to the boiling water, sprinkle in some Adobo sazon. This is necessary for some next level rice.

I spent too much time debating whether to call this “Crock Pot Mongolian Beef” or “Slow Cooker Mongolian Beef”. I finally decided that since I own an actual Crock Pot, I’d stick with that. If you’ve got, flaunt it. I should spend more time figuring out why my Instagram food photos look fine on my phone, but awful on my computer. I wind up using the originals for here. I might need to lay off the filters for awhile.

Anyways, on to the recipe! I’ve noticed the most hectic grocery store in my area frequently has lean cuts of beef for under $4/lb, so now I feel I can afford to eat red meat! This recipe is inspired by my friend Faith who made a Mongolian Beef Soup in college that was the most amazing thing in the world. Every few years I ask her about the recipe, but crazy enough, as time goes on, she does not gain recollection of the ingredients! I’m hoping if I bug her enough, she’ll be inspired to recreate it and write it all down this time.

Put the steak, brown sugar, soy sauce, garlic, ginger, sesame oil and water into the Crock-Pot. Stir everything together and cook on low for 3 hours. (You could also cook on high for 90 min)

After the Crock-Pot is done, add the frozen vegetables and cook on LOW for 30-45min.

While the vegetables are in the Crock-Pot, make the rice. Just follow the directions on the bag. I like to toss in a sprinkle of Sazon Complete Mix Seasoning. I was looking on the Goya website and could not find a picture of my seasoning to find the exact name, so I got up and looked in the cabinet. To my horror, I have generic sazon which is why I couldn’t find a picture on the Goya website. And after I talked all that shit about having a Crock-Pot and not a slow cooker.